Chemistry of Food and Cooking- "No muffin is too tuffin"
How can food’s energy content, nutrition, texture, taste etc. be explained in terms of the atomic, molecular and macromolecular structure of the food?
Every characteristic of a food can be explained by the atoms that make it up and their structure on the molecular and macromolecular level. Each of these structures operate on levels. Food’s energy content, nutrition, texture, tastes, and more can be explained in terms of the atomic, molecular, and macro-molecular structure by examining the atomic makeup of the elements the foods are made of, depending on if the atomic makeup is ionic or covalent, the food can turn out much differently. Energy content from food comes from three macromolecules: proteins, carbohydrates, and lipids. Each part of a food relies on another in order to give it its characteristics. For example, we saw that the amount of sugar that we add to the muffins had a huge affect on the taste, texture, moisture, and density. When we saw these results it was very important to our project becasue we were able to see the to happens on the molecular and macromolecular structure of our muffins.
Every characteristic of a food can be explained by the atoms that make it up and their structure on the molecular and macromolecular level. Each of these structures operate on levels. Food’s energy content, nutrition, texture, tastes, and more can be explained in terms of the atomic, molecular, and macro-molecular structure by examining the atomic makeup of the elements the foods are made of, depending on if the atomic makeup is ionic or covalent, the food can turn out much differently. Energy content from food comes from three macromolecules: proteins, carbohydrates, and lipids. Each part of a food relies on another in order to give it its characteristics. For example, we saw that the amount of sugar that we add to the muffins had a huge affect on the taste, texture, moisture, and density. When we saw these results it was very important to our project becasue we were able to see the to happens on the molecular and macromolecular structure of our muffins.
In what way(s) is cooking like doing science and in what way(s) are they different? How are a cook and a food scientist similar or different?:
Cooking is like doing science because when you cook there are reactions and chemical changes going on when you cook. Even the simplest of recipes have food science going on. Cooking is the process of changing foods and combining them to make better foods. One of the most striking similarities between being a chef and a scientist is the method of creating an idea and obtaining results. In both science and cooking, you take known ingredients and use a common set of techniques to produce results. In cooking, it’s the synthesis of a meal or dining experience from a set of ingredients using known methods of cooking. In science, it’s the synthesis of an experiment using defined materials (telescopes, chemicals in a test tube) with scientific equipment to obtain data about how something works. A cook and a food scientist share similarities, but they are also different. A major difference between the two is that cooks focus on making good tasting food. One main focus of food scientists is nutritional content and making foods healthier.
Cooking is like doing science because when you cook there are reactions and chemical changes going on when you cook. Even the simplest of recipes have food science going on. Cooking is the process of changing foods and combining them to make better foods. One of the most striking similarities between being a chef and a scientist is the method of creating an idea and obtaining results. In both science and cooking, you take known ingredients and use a common set of techniques to produce results. In cooking, it’s the synthesis of a meal or dining experience from a set of ingredients using known methods of cooking. In science, it’s the synthesis of an experiment using defined materials (telescopes, chemicals in a test tube) with scientific equipment to obtain data about how something works. A cook and a food scientist share similarities, but they are also different. A major difference between the two is that cooks focus on making good tasting food. One main focus of food scientists is nutritional content and making foods healthier.